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Tall & Flaky Bakery-Style Blueberry Lemon Scones

Three delicious blueberry scones stacked on a white plate, generously drizzled with white glaze.
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You can make bakery-quality blueberry scones at home with this easy recipe. These scones are tall, flaky, moist, and tender, featuring fresh blueberries and a bright lemon glaze.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 cup fresh blueberries
  • 1 teaspoon lemon zest
  • 3/4 cup cold buttermilk
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon milk (optional, for thinning)

Instructions

  1. Combine the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky scones.
  3. Add blueberries and zest: Gently mix in the fresh blueberries and lemon zest, taking care not to crush the berries.
  4. Add liquid: Pour in the cold buttermilk all at once. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  5. Shape the dough: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  6. Cut the scones: Use a sharp, floured knife or a bench scraper to cut the circle into 8 equal wedges, or cut the rectangle into squares or desired shapes. For tall scones, stack the wedges slightly on top of each other before placing them on the baking sheet.
  7. Chill: Place the cut scones onto a baking sheet lined with parchment paper. Place the sheet in the freezer for 15 minutes. This helps them hold their shape and rise higher.
  8. Preheat and wash: Preheat your oven to 400 degrees F (200 degrees C). In a small bowl, whisk the egg and 1 tablespoon of milk together for the egg wash.
  9. Bake: Brush the tops of the chilled scones lightly with the egg wash. Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are cooked through.
  10. Cool: Transfer the scones to a wire rack to cool completely before glazing.
  11. Make the glaze: While the scones cool, whisk together the powdered sugar and lemon juice until smooth. Add a tiny bit of milk if the glaze is too thick to drizzle.
  12. Glaze and serve: Drizzle the lemon glaze over the cooled scones. Let the glaze set slightly before serving.

Notes

  • For the best flaky texture, keep your butter and buttermilk as cold as possible throughout the mixing process.
  • If you use frozen blueberries, do not thaw them; add them directly to the dry ingredients.
  • To achieve bakery-style height, avoid twisting your biscuit cutter or knife when cutting the shapes; press straight down.

Nutrition

Find it online: https://epicureempire.com/easy-blueberry-scones-bakery-style-recipe/